Pasta & Veggie Buddha Bowl
In case you need reminding, food is so much more than fuel, it really can transform the way we feel and keep us going strong.
SERVES 4
PREP TIME 10 MINUTES
COOKS TIME 50 MINUTES
DIFFICULTY EASY
Ingredients
1 butternut squash, chopped into cubes
1 tbsp olive oil
200g pasta
4 tbsp pesto
4 cooked beetroot, chopped into cubes
1 avocado, quartered
4 handfuls of almonds (23 per serving!)
Salad of choice: we went for watercress, radish & cherry tomatoes
To serve:
balsamic glaze
Method
1.
Preheat the oven to 160°c fan/180°c/370°f.
2.
Place the chopped butternut squash onto a baking tray, drizzle over the olive oil and season with salt and pepper. Give everything a mix, then roast in the oven for 45-55 minutes, or until the chunks of squash are golden and cooked through.
3.
Meanwhile, cook the pasta according to the packet’s instructions. Once cooked, drain and combine with the pesto.
4.
Once everything is cooked you can start to build your bowl! Arrange the roasted butternut squash, pesto pasta, beetroot, avocado and any of your other favourite salad vegetables between bowls, then add the almonds on top. Serve drizzled in a balsamic glaze.
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